REGENERATION OF FOOD FLAVORS THROUGH ENZYMATIC ACTION
Abstract
The discovery was made that the natural flavor of fresh foods can be regenerated in processed fo ds through the catalytical action of specific enzymes on specific chemicals called flavor precursors. These, being more stable than the enzymes, survive, at least in part, the food processing operations. The new process applies to a variety of canned, frozen, dehydrated, or irradiated foods. Flavor enzymes may be obtained ot o ly from fresh foods, but lso from a variety of sources and even from waste products. It was also found that the flavor enzymes may be obtained from non-food sources, as for example, fungi. The flavor precursors belong to variety of chemical systems. Most thoroughly investigated are the thioglucosides, the flavor precursors of t e Cruciferae, or the cabbage family. A total synthesis of Cruciferae thioglucosides was developed. It was found that synthetic thioglucosides are just as effectively attacked by specific enzyme ystems as the natural ones.
Document Details
- Document Type
- Technical Report
- Publication Date
- Dec 01, 1962
- Accession Number
- AD0286640
Entities
People
- Elwyn T. Reese
- S. D. Bailey
- Torsten Hasselstrom
Organizations
- Army Research Office